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French Onion Soup

Updated June 16, 2016
(1 Votes)

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This image courtesy of Mark T. Shapiro

On a chilly day, there’s nothing more appetizing than a bowl of steaming hot onion soup, bubbling away under a blanket of browned cheese. Normally, caramelizing the onions for this masterpiece is a laborious process that can easily involve an hour of almost constant stirring. Fortunately, your slow cooker can now do most of this tiresome work for you.

Since it’s important that the stock for this soup be very flavorful, I recommend using Enhanced Vegetable Stock. The results are more than worth the added effort. This is one of the best onion soups ever!

Serves6

Cooking Methodbroiling, slow cooking

CostModerate

Easy

Total Timehalf-day

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer

Dietary Considerationvegetarian

Equipmentcrock pot

Mealbrunch, dinner, lunch

Taste and Texturecheesy, savory

Type of Dishhot soup

Ingredients

  • 3 lbs (1.5 kg) sliced onions (about 6 medium onions
  • 2 tbsp (25 ml) melted butter 
  • 1 tbsp (15 ml) granulated sugar 
  • 1 tsp (5 ml) salt 
  • 1 tsp (5 ml) cracked black peppercorns 
  • 8 cups (2 l) Enhanced Vegetable Stock
  • 2 tbsp (25 ml) brandy or cognac (optional) 
  • 12 slices baguette, about ½ inch (1 cm) thick 
  • 2 cups (500 ml) shredded Swiss or Gruyere cheese
  • 6 ovenproof soup bowls

Instructions

In slow cooker stoneware, combine onions and butter. Stir to coat onions thoroughly. Cover and cook on High for 1 hour, until onions are softened.

Add sugar, salt and peppercorns and stir well. Place two clean tea towels, each folded in half (so you will have four layers), over top of stoneware, to absorb the moisture. Cover and cook on High for 4 hours, stirring two or three times to ensure that onions are browning evenly, replacing towels each time.

Add vegetable stock and brandy, if using. Remove towels, cover and cook on High for 2 hours.

Preheat broiler. Ladle soup into ovenproof bowls. Place 2 slices baguette in each bowl. Sprinkle liberally with cheese and broil for 2 to 3 minutes, until top is bubbling and brown. Serve immediately.

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Unbelievably fantastic... Made the regular broth one day Made enhanced the next - and proceeded with recipe. Flavors light and amazing and sophisticated - presentation beautiful - allowing bread edges to stick up and get toasted as much as possible was perfect, too. In the future would use all 3 crock pots (walk thru time looking at them) to maximize hours and effort.

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